Here comes one more delicacy of Rajasthan, Bharwa baingan. It is stuffed eggplant curry made with garlic paste and basic spices (red chilli powder, coriander powder, tumeric powder). I optionally add half onion to have more masala in the curry. For the Jain version of the curry both garlic and onion are completely skipped.
8-10 small eggplant. Washed and pat dried.
10-12 cloves of garlic
1/2 medium sized onion
4-5 small green chilies (adjust as per your taste)
2 tsp red chilli powder
11/2 tsp coriander powder (dhaniya powder)
1/4 tsp tumeric powder
1/4 tsp cumin seeds (jeera)
1/4 tsp mustard seeds
Pinch of hing
Salt as per taste
1/4 cup of water
3-4 tbsp cooking Oil
How I Make
1. Slit the eggplant length wise from the base towards the stalk, dividing first into half and making another slit dividing each into quarters.
2. Grind onion, garlic and green chilli into a paste. To it add red chilli powder, dhaniya powder, tumeric powder, salt as per taste and mix into a paste. Add little water if required.
3. Fill the cut eggplant with the above paste.
4. Heat the oil in a pan, add hing, mustard seeds, jeera, stuffed eggplant and any leftover paste and mix gently.
5. Cover and cook till the eggplant turn tender, stirring a few times in between. Sprinkle few drops of water if required to avoid burning of the eggplant and masala.
6. Serve it hot with roti's
1. Additionally you can add half tomatoes finely chopped while the eggplant is half cooked. This will give tangy flavor to the curry.
2. To check if the eggplant is fully cooked gently press the eggplant with a fork or toothpick.